Enchiladas 2 Ways
CHICKEN ENCHILADAS
Ingredients:
6 (6-inch) corn or flour tortillas
rotisserie chicken, shredded
1/2 cup Mexican crema
shredded Monterey Jack cheese
vegetable oil
Tomatilla Sauce:
9 tomatillos, husked and rinsed
1/2 medium white onion
1 to 2 serrano chiles (depending on spice level desired)
2 cloves garlic
1/2 cup fresh cilantro
CHICKEN ENCHILADAS
Instructions:
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Put the tomatillos, onion, chiles in a saucepan and just cover with water. Bring to a boil over medium-high heat. Cover and boil about 10 minutes.
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Transfer ingredients to a blender, reserving the water. Add garlic and cilantro and blend until smooth adding reserved water as needed. Season with salt and pepper.
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Heat some vegetable oil in a small skillet over medium-high heat. Fry the tortillas until just pliable, about 10 seconds per side. Transfer to paper towels to drain.
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Put some shredded chicken and cheese in each tortilla and roll up.
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Spread 1/3 cup sauce in the bottom of a 9 by 13-inch glass baking dish.
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Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
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Drizzle with crema and sprinkle with cheese.
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Bake until the cheese melts, about 30 minutes.
FISH ENCHILADAS
Ingredients:
2 pounds skinless cod filets, cut into large pieces
pinch garlic powder
pinch of chili powder
salt and ground black pepper
green onions, chopped
1 green or red bell pepper, finely chopped
coarsely chopped fresh cilantro
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded Cheddar cheese
tomatillo sauce (see recipe above)
8 flour tortillas
avocado
FISH ENCHILADAS
Instructions:
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Season cod with garlic powder, chili powder, salt, and pepper; bake at 350 for until slightly cooked, about 5 minutes.
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Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Mixture should only be lightly coated with mayo & sour cream. Gently fold the fish into the mixture.
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Cover the bottom of the baking dish with thin layer of enchilada sauce
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Lightly fry the tortillas just enough to make them pliable), one at a time and drain on a paper towel
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Spoon the fish mixture into the center of each tortilla.
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Roll and place seam side down into baking dish.
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Pour more sauce over top of the enchiladas and sprinkle with Cheddar cheese.
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Cover the dish with foil and bake for 35 - 40 minutes in a 350 degree oven.
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Top with avocado slices to serve.
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